Sunday 25 September 2022
Also known as “Harvester”, the month September is the most appropriate time of the year to relish the fruits of the earth. SNFCC Members take a field trip outside the SNFCC premises, namely to the farm that supplies its products to fine dining restaurant Delta. With “zero loss, zero waste” as its motto, Delta restaurant introduces us to the theme of reuse and its contribution to zero-waste food management.
Herbs, vegetables, edible flowers, fruit, eggs — these are the raw materials that will be discussed, along with their seasonality, in search for their true substance and our reconnection with their true taste and production process. At the same time, we will get to know the natural landscape of the Mediterranean region, renowned for its favorable climate and fertile soil.
Along with Delta Restaurant's Head Chef, Thano Feskο, we will talk about sustainability and gastronomic ethics, and how these contribute to the protection of the ecosystem and reflect respect for the foods and raw materials it offers us — thus sparking a conversation on our personal dietary choices as well.
The experience includes:
Sunday 25/09 | 10.00 – 15.00
FARM TO FORK, Lefkes Dexanas Markopoulo Attikis, Postal Code 19003
Up to 30 participants - Member + guestParticipation cost per person: €40*
Εntry via online pre-registration
*Having filled the booking form, Members will receive a confirmation email with the bank account details, so as to proceed to their deposit. In order to confirm their spot, participants must proceed to the deposit until Thursday 22/9.
Free transport to Farm to Fork by private bus:
For easy access to and from the farm, the SNFCC Membership Program offers free transfer by private bus (route: SNFCC – Farm to Fork – SNFCC). The bus will depart at 9.00 from the SNFCC (Shuttle Bus departure area).
Visit the farm’s website
Since we will be visiting the farm, participants are strongly encouraged to be equipped with a hat, comfortable clothes and shoes